Cofrade 
Colour
Aroma
Palate
Made with traditional Rioja varieties.
The must is obtained by pressing, after maceration for 2-3 hours. This must is cleaned by solid element flotation by nitrogen boost. It is racked to start fermentation always at temperatures below 18ºC. After a period of rest in deposit on lees, it is racked, clarified and filtered. Later it is stabilized at -5ºC for 15 days.
Shellfish, fish, white meat, cheese…
Gold Medal, Rioja Young Wine Competition.
Alcoholic degree: 12.5% Vol.
Volatile acidity: 0.25 g/L
Total acidity: 5.2 g/L
pH: 3.20
Reducing sugar: 2 g/L
Total sulfur dioxide: 120 mg/L
